Ingredients (Serves 4)
Fine sea salt
2 tablespoons extra-virgin olive oil
1 pound red bell peppers, thinly sliced
1 medium red onion, thinly sliced
1 cup cherry tomatoes (about 1/3 pound), cut in half
1/2 teaspoon sugar
1 pound spaghetti
4 to 6 large slices speck or prosciutto (1 slice per serving)
1 1/2 ounces baby rocket
Freshly ground black pepper
Bring a large pot of salted water to a boil. Meanwhile, in a 12-inch skillet, heat oil over medium-high heat.
Add peppers and onion, reduce heat to medium and cook 5 minutes. Add 2 cups water, tomatoes, sugar and 3/4 teaspoon salt; bring to a simmer. Simmer sauce for 15 minutes, then, in batches, transfer pan contents to a blender and purée until smooth.
Cook pasta in the boiling water until al dente. Meanwhile, reheat sauce in saucepan over low heat. Drain pasta and transfer to a large wide bowl; add sauce and toss to combine, let stand 1 to 2 minutes (sauce will absorb). Divide pasta among serving plates. Top with speck and rocket. Season with salt and pepper.
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